Would you like to try some delicious PARSNIPS? Click below for a free sample.

I’ve missed a few posts, so I thought I’d write about three panicky dinners and the tricks I used to get something half-way healthy with vegetables on the table in a hurry.

The good news: my family has noticed that I’m remembering to cook for them every once in a while. Even though I’m working on a new story. Families tend to be much more supportive of writers when they aren’t hungry.

Each week, I’ve been celebrating a vegetable in a Half-way Healthy supper.

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The Veggie of the Week Challenge

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—No recipes will appear here in their entirety.

—No holds barred. If the crew orders out for pizza, you’ll get the details here.

—At least one inexpensive vegetable must appear in the meal. (Honor of an epidemiologist!)

—Half-way healthy. An attempt at lower fat and whole grains will be made, but cream and cheese will inevitably appear. You’ve been warned.

Half-way healthy: Inspired by the local Christmas market, I made a quick supper of sautéed kale, onions, garlic, rosemary, potatoes (and the inevitable kielbasa.)

Cheap: In German grocery stores, you can buy inexpensive kale and spinach chopped and frozen into Tator-Tot-sized “pellets”. (I know, it sounds like guinea pig food, but it’s really convenient.)

Vote: The family liked the kale the first night, but I needed a change for the second dinner with the same thing. *cough*

Three Ways to Conquer Dinner:

—Use meat as seasoning. I’m sure you noticed how often the kielbasa sausage kept showing up. That’s one of the reasons I didn’t post–I could hear the groans! But one of the key techniques for “half-way healthy” dinners is to use meats as seasoning. This means that when you buy a “regular” size package of sausages (especially in Germany!), it’s going to make a LOT of meals.

—Cook under pressure. Many people swear by slow cookers or crockpots, but I’ve always had uneven results with them. From a public health standpoint, it’s unwise to re-heat frozen soups in a slow cooker, so they aren’t useful in that way. When dinner is endangered, what I want is a Fast Cooker. People around the world have been using pressure cookers to save cooking fuel and, judging from the new books at the library, they are coming back into fashion in other parts of the world. Here’s my favorite Pressure Cooker Cooking Times chart. I just bought an electric pressure cooker because it was on sale and I needed a quick way to cook at my mother-in-law’s house when the whole gang was in the kitchen. See one in action with French Chef Jacques Pepín making Game Day Chili in this video.

—Cloak your leftovers. My Fannie Farmer Cookbook talks about having frozen crepes in the freezer (as if!! Do you ever have leftover crepes??) so you can re-dress your leftovers, like adding an elegant cape to a simple dress. For example:

Transform leftover chili in a baking pan by adding spoonfuls of cornbread batter on top and baking it.

Quiche or even simpler–add a fried or boiled egg.

Put leftovers in a tortilla or flatbread.

Make “pies”

Fill cannelloni pasta or make the easy-to-fill big stuffed shells. (Speedy Tip: Fill them uncooked and bake them covered with extra water and tomato puree until tender. You don’t have to buy the “special” pasta for this. Just don’t tell my Italian friends!)

If life gives you leftovers, make pies. I added a few slices of fresh mozzarella to the leftover kale, potato, sausage stir fry and pretended that these were our beloved Kale Calzones.

–Make the Fastest Soup Possible:

Red lentils are the fastest protein in the West (and maybe in the East).

Sauté onions, garlic, and a generous hunk of ginger, peeled and minced, and sliced mushrooms in a couple tablespoons of oil (if your family likes them–they add a great flavor to the soup so consider a stick blender if you have people who don’t like “pieces” in their soups).

Slice carrots thin so they cook fast. Toss in the pot.

I added a quart of frozen chicken stock and a healthiest-possible bouillion cube.

The lentils will cook quickly–5 minutes or so–so if you want pasta, add it in EARLY. (Up to 1/2 Cup of rotini or a handful of spaghetti broken in half.)

Hope you and your families are staying healthy during the holidays!

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A week or so ago, I went into a small toy and stationery store to make a photocopy. There was a huge sign over the door “DRUCKEREI PAFFENHOLZ” and since “Druckerei” means printer, I thought I’d find a copy shop. (LOL!)

“The office is in the back,” the salesperson told me, so we went through a door and walked past a row of large printing machines.

This wasn’t a mere copy shop.

But when I asked about a small print job, Mr. Paffenholz offered us a tour of the whole place.

Yes, please! 🙂

Later, I found out this family business has been active for 50 years! That’s a lot of paper and ink.

More than a tiny copy shop–this is a printing press! They are sitting on the machine that looks like a train that does the four-color printing. Source: https://druckerei-paffenholz.de/

The first step in producing a printed book is a shoot-out: the pages are “ausgeschossen” which means literally “shooting the pages out”. It’s not the wild west, it means the pages are laid out for printing on larger sheets. Some pages are right side up and other pages are printed “standing on their heads” so that the pages will all be in the right order and orientation in the finished book.

For this, the printer uses a digital printing machine that uses the same technology as “print-on-demand” and handles very short print runs, like groups of 50 or 100. I think they also use this machine to check the incoming InDesign files and print-ready PDF files that come directly from customers or from their in-house graphic designers.

The next step was a machine that creates the metal plates for the four-color printing process (CMYK or Cyan, Magenta, Yellow or Key–short for Black). One aluminum plate is etched with the design for each color. Later, the metal plates are recycled.

Of course, I was trying to imagine how I could make a coffee table or something out of them, if I ever had a book printed on an off-set press! Authors are a little strange.

The next machine was shaking a stack of pages together to make them even. It’s like what you do when you bang a ream of paper on the counter to make it “square.” Every so often, the machine operator added a heavier piece of construction paper to the pile. I’m not sure if that was to separate each edition of the book being printed or if it was to weigh the other pages down.

Another machine cuts the pages to size once they’ve been shaken together.

Then we went back up to the room-sized machine that prints the CMYK colors using the metal plates created by the other machine. When the metal plates are wet, the etched design is the only thing that takes up ink. Each metal plate does one color.

The paper travels through four connected printing machines like a ticket collector going through the cars of a train. (See photo of company staff above.)

Dodging a small fork-lift, we looked at the control station where the printer adjusts the color settings until they get the effect they want.

“What do you think? A little more Cyan?”

The folding and stapling machines to make the finished brochures and booklets were last on the tour.

NOTE: I didn’t have a camera so I couldn’t take photos even though Mr. Paffenholz gave me permission. The photos here are all from the Druckerei Paffenholz website.

When I got home, I found this book, a perfect combination for a printing family that runs a toy and stationery store!

Hope you enjoyed the tour!

I wonder if this Paffenholz is in the same family of printers? Definitely a book I want to check out! The title means: Bookbinding for Children: from simple lightning book to spy notebook.

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If you’d like to stay in touch, sign up for my Reader’s List. Once a month, I share new middle grade fiction, story-related freebies, and/or related blog posts. If it’s not your thing, you can unsubscribe at any time.

Until December 3, 2018, use this link to sign up, so you get your free copy of TROUBLE WITH PARSNIPS. Thanks for your interest!

The Reading Wonder Giveaway for Middle Grade eBooks includes LOTS of middle grade authors, check it the whole giveaway here.

If you aren’t used to leeks, slice off the roots on the white end, and any wilty or tough parts on the green top. Lay it down and slice the whole thing length-wise. Wash each half well under the faucet (or you’ll have grit). After it’s washed, slice it thin across the grain. It is worth it–leeks have a nice mild-but-interesting flavor. (You can use an onion, if you don’t have a leek.)

Sauté: Sliced leek with a few chopped slices of English bacon (looked leaner than the American kind) in olive oil.

Core: Take off the outside leaves and core the Romanesco. My sous-chef a.k.a. photographer cut it into small pieces (Thanks sous-chef!). The florets don’t break off like regular cauliflower.

Even with the cover on, the Romanesco took longer to cook than I expected–about 15 minutes. It’s not as fast as broccoli. Red pepper wedges went in as the Romanesco was getting tender. I turned the heat down to keep the pepper peel tender.

Sauce: A spoonful of cornstarch dissolved in a cup or two of cold water plus a healthy bouillion cube. Add to stir-fry and heat gently until thickened.

Cooked separately: Cooked whole wheat pasta went in after the Romanesco was tender. Serve with grated parmesan cheese.

Cheap: I splurged on the Romanesco because I thought you’d enjoy how it looks. So, not cheap (under $5 or 5 Euros). But it makes a lot of food–easily supper for six adults.

Oddly, there was one head of Romanesco in the middle of a box of normal cauliflower at the local discounter (Aldi). So, it could have been cheap. If I hadn’t already splurged. Yes, I know, I’m weasel-ling.

Vote: Needs more pep. The Christmas-tree shape of the Romanesco is charming. Overall, the team went along with it, but they prefer “normal” cauliflower for flavor.

We all wished for the Chili-Garlic Puree from our grocery store in Vermont to pep things up. If you can get some, try it. 1/2 teaspoon would be perfect in this supper.

Years ago, I read in a library book (natch!) that Chili-Garlic Puree is the key to authentic Chinese cooking, but I can’t give you the source. 😦

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If you’d like to stay in touch, sign up for my Reader’s List. Once a month, I share new middle grade fiction, story-related freebies, and/or related blog posts. If it’s not your thing, you can unsubscribe at any time.

Until December 3rd, use this link to sign up, so you get your free copy of TROUBLE WITH PARSNIPS. Thanks for your interest!

The Reading Wonder Giveaway for Middle Grade eBooks includes LOTS of middle grade authors, check it the whole giveaway here.

We grew a variety called “Liebesäpfel” (love apple) that were very small this year because of the drought. Small green peppers are on this pizza along with the red pepper from the store (on sale this week even though it’s November!) and zucchini. “Ace” is a favorite pepper variety that we grew both in Minnesota and in Vermont.

Pizza dough: our favorite recipe is from the KitchenAid mixer cookbook with 2 1/2 to 3 1/2 cups of flour. If you have a good mixer, you can easily double the recipe. (We left our mixer behind when we changed countries and electrical systems. Even if you use a good mixer, DO let the dough take up all the flour before you add more. Stroll by the working mixer and put a little more in every once in a while. You and the dough will be happier.)

2 1/2 tsp dried yeast, 1 c water (the same temp as your hand–it should feel like nothing), 2 tsps olive oil (the freshest you can afford), 1 tsp salt.

If you mix up the first 2 cups of flour with a big spoon in a bowl, your fingers don’t get sticky. Dump it out on a floured board and add the rest, little by little, until you like the way the dough looks. German flour has more protein than American flour so the dough won’t take as much.

IMHO, the key to EASY home-made pizza dough is adding a LITTLE flour at a time.

Pour a little olive oil in the bowl, turn the dough all around in the bowl so it’s shiny. Cover it with a kitchen towel and leave it on the counter all afternoon to get nice and puffy while you do other stuff.

Treat it like a slow-cooker meal and make it in the morning. Or the day before. (If you refrigerate pizza dough overnight, it comes out even tastier. I cover it with plastic in the fridge.)

Half-way healthy: 1 cup of whole wheat flour and 2 cups of white flour keeps the half-way healthy dough from being too heavy. Or add a little toasted wheat-germ for more B-vitamins. Fresh mozzarella is inexpensive here and lets you use a bit less cheese. Tomato puree (not sauce) keeps the salt reasonable and the pizza juicy.

To anchovy or not to anchovy? A friend of mine always puts anchovy paste in the dough, but I haven’t done that for a while. Not sure if it adds more protein than salt and fat. Does anyone know?

Cheap: Red peppers were on sale, maybe because it’s still quite warm weather for November. We used to buy a bushel of each color pepper at the end of the season from the Farmer’s Market in St. Paul (Minnesota) and then they were quite reasonable. If you freeze them ready to use (washed, seeded, and sliced), dinner is half-made.

Vote:Murmurs of mutiny!Oh no! The pizza stone method is too advanced for us. We have to wait between small pizzas because our pizza peel isn’t big. Making pizza on a huge cookie sheet makes it’s sturdy enough to pile on more veggies.

As people filled up with pizza . . . questions about possible pepperoni died away. A close call, but success!

I wish I knew how to make these pesto, tomato, mozzarella boats. We ate them in the Cinque Terre and they were marvelous:

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The grocery store had a variety called “Jaroma” that’s supposed to have a less “cabbage-y” odor. Not sure we noticed the difference, but the shape was like the Tendersweet. Another milder variety of green cabbage is the “point-y” one. (“Murdoc” looks like a 1920’s skirt, very flirty for a cabbage.)

The stir fry is very simple: onion, a generous hunk of fresh ginger, chopped, a few garlic cloves with the center sprout removed, 3 sausages, sliced thin and 2 carrots. When that looks sautéed, I add 1/2 a cabbage, sliced and chopped through a few times in the other direction, turn the heat down and let the cabbage slowly melt into tenderness.

A little cornstarch dissolved in cold water with the healthiest bouillon cube I could find made the sauce. 1/4 tsp of cayenne pepper added a bit of zip.

Half-way healthy: I like to “cancel out” the sausage with cabbage family vegetables and I slice the sausage as thin as possible to get the flavor. Brown rice balances this stir-fry nicely.

Cheap: The cabbage was on sale for under $2 and I only used half. If you were cooking for a mob, you could use the whole thing with another carrot and onion for balance. I froze the rest of the sausages in the package.

Vote: Thumbs up! “It would have been too sweet without the brown rice.”

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I fold ruby chard leaves in half, rip off the center rib and slice the stacked leaves nice and thin. The chiffonaded ruby chard gets tucked into the corners of a 9″ x 13″ pan or around the edges of my only big casserole dish.

Mean Mac & Cheese with Ruby Chard. (Same dish, different veggie.)

Anna Thomas’s The Vegetarian Epicure* is the Béchamel sauce we use for Mean Mac & Cheese. (Sounds so much fancier than white sauce with thyme, bay leaf, cayenne pepper and salt. We’re all about the words.)

If you have people who balk at whole wheat pasta, try “hay and straw” (half “regular” pasta and half whole wheat.) Or try a different brand (or shape) of whole wheat pasta. (Some brands really do taste like cardboard. Persist! 🙂

Béchamel sauce can be lower in fat than whipping cream, if you use lowfat or skim milk and actually measure the butter. It helps to add extra milk to the sauce to make sure the ruby chard doesn’t dry out.

Sharp cheddar cheese has more flavor per serving of fat than mild cheddar so you can get away with a little less cheese. Adding a small amount to the top during the last few minutes of baking makes the whole thing seem cheesier (in the best possible way).

Cheap: I had a whole salad spinner full of ruby chard from the garden, so I didn’t buy my veggies. You can spend as much or as little as you like for whole wheat pasta and cheese.

The vote: Another thumbs up!

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If you’d like to stay in touch, sign up for my Reader’s List. Once a month, I share new middle grade fiction, story-related freebies, and/or related blog posts. If it’s not your thing–I know, you’re all about the veggies–you can unsubscribe at any time.

My first book for 9-12 year olds, TROUBLE WITH PARSNIPS, made for some extremely casual (be kind, people!) meals at my house.

Winter is coming, as they say, and the attention span for cooking vegetables is getting shorter. The garden is closing down and the holiday shopping list is ramping up!

So, I have a suggestion:

TADA!!!

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The Veggie of the Week Challenge

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To keep my family from becoming poor and wan while I work on my second book, I’m committing to serve up a half-way healthy*, cheap, vegetable dish to the exacting pool of eaters at my house once a week.

Feel free to play along in the comments! Go ahead, show me how it’s done. Your inspiration is welcome!!!

Here are the “rules”:

—No recipes will appear here in their entirety. Forget the step-by-step! You are artistes, are you not? (I can’t follow recipes, but I’ll let you know if I refer to any.)

—No holds barred. If the crew gives the thumbs down or orders out for pizza, you’ll get the details here.

—At least one inexpensive vegetable must appear in the meal. (Honor of an epidemiologist!)

*half-way healthy means an attempt at lower fat and whole grains will be made, but cream and cheese will inevitably appear. You’ve been warned.

Quiche crust from a food processor cookbook I got from the library once (mea culpa!): 1 1/2 Cups flour, 1 stick frozen butter cut into pieces, whirr it up and add 1/4 C water you put in the freezer for a few minutes. Press the crumbs onto the sides and bottom of your pan and make a decorative edge to keep it from burning. Wanted to add red pepper for color but no time, so I sprinkled paprika on top.

If you’d like to stay in touch, sign up for my Reader’s List. Once a month, I share new middle grade fiction, story-related freebies, and/or related blog posts. If it’s not your thing–I know, you’re all about the veggies–you can unsubscribe at any time.